MARINATED BRUSSELS SPROUTS

Baby cabbages in an herb dressing

Hands-on time: 20 minutes
Chill 4 hours before serving
Serves 8

• Generously salted water to cover
• 2 pounds Brussels sprouts, preferably fresh of about equal size (frozen sprouts also work)


• 1 tablespoon olive oil
• 4 tablespoons red wine vinegar
• 1 teaspoon Worcestershire sauce
• ½ teaspoon dry mustard
• ½ teaspoon salt & sugar
• ¼ teaspoon oregano & thyme
• Salt & pepper to taste

Bring water to a boil. If using fresh sprouts, trim stem ends, remove outer leaves and cut an X into core with tip of a knife (this promotes even cooking). Cook for 6 – 8 minutes until cooked but still bright green. Drain.

Mix remaining ingredients in a bowl. Add hot sprouts, stir several times. Chill for 4 hours before serving.

NUTRITION ESTIMATE Per Serving: 67 Cal (24% from Fat); 2g Tot Fat; 0g Sat Fat; 11g Carb; 4g Fiber; 182mg Sodium; 0mg Cholesterol; Weight Watchers ½ point